Surely it has happened to you that you have tried to cook chicken thighs in the oven, but it has not been as juicy as you would like. And look, it is strange when it comes to the thigh since it is the most humid part of the animal. However, cooking good chicken is not easy. We want it to come out soft and tender but at the same time flavourful and a little crunchy.
So getting to the point of cooking chicken is always a matter of wisdom and experience. While you acquire the second one, we bring you some tricks so that your recipes do not fail. Read to the end and find out how to make really juicy baked chicken thighs.
Ingredients for baked chicken thigh recipe:
- 4-6 chicken thighs
- 3 clove of garlic
- 1/2 glass of white wine
- 1/2 lemon
- Aromatic herbs
- Salt and pepper
The first trick to make chicken thighs juicier when cooked is to leave them marinating in milk in the fridge for at least an hour. If you add a little garlic and parsley to the milk, you will intensify the final flavor of the meat.
Preheat the oven to 200ºC for ten minutes. While the oven is heating up, prepare a dish where you will place the chicken. Salt and pepper it on both sides.
In a mortar or glass, mix the crushed garlic with two fingers of oil, the aromatic herbs and the squeezed half lemon. Herbs like oregano and rosemary are perfect.
With the help of a kitchen brush, paint the chicken thighs with the oil mash and sprinkle the tray with the white wine.
Place the tray with the fully seasoned chicken and all its ingredients in the oven. Close the door, lower the temperature to 180 ºC and let it cook for at least an hour.
After the hour of cooking, when you see that the chicken is browning well, turn off the oven and let it rest for a few minutes with the door ajar. This way, we will not cut the cooking at once and it will take all the flavor well. Our baked chicken is ready to serve!
The accompaniment is up to you. White rice, fried or baked potatoes are classic garnishes for baked chicken. But maybe, like me, you will also be teleported back to childhood by accompanying chicken thighs with mashed potatoes.
If you want to make sure the chicken is juicy:
- Try doing it al papillote.
- Simply follow the same steps, but when preparing the dish, line it with silver or aluminum foil so that the food does not touch the source but the paper.
- Put in plenty of aluminum foil, as it should reach to cover all of the meat so that it is bagged.
When it takes about 45 minutes in the oven, open the aluminum foil, that is, uncover the chicken, so that during the last minutes in the oven (15-30), it is browned and crispy.
If you want a more intense touch, add a little soy sauce and/or honey to the mash. In addition to intensifying the flavor, this will make the surface of the chicken skin crispier. Adding a little grated ginger will also give it an amazing twist.
You can also open the oven halfway through cooking a couple of times to turn the chicken over and take the opportunity to respray it with the sauce that the source contains. This way, you make sure that it is done and browned on both sides and you hydrate it on the way.